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Sunday, 17 August 2014

A Noble Leaf Amongst Shrubbery

SPICE IT UPBay Leaves-Laurus nobilis

Do you have a repertoire of a few
herbs and spices that you always use in your cooking?These herbs and spices become quite
familiar to you and you probably think you know how best to use them right?Not so right when it comes to this
particular spice that comes from the leaves of a tree because there’s a big
difference between using the fresh leaves and dried leaves in cooking. Let’s
find out what this is all about. I'm talking with herb expert Ian Hemphill from www.herbies.com.au

There are a number of different
types of bay leaves used in cooking in different parts of the world. California
bay leaf that look like the Bay laurel that we know well–California laurel, (Umbellularia californica, Lauraceae), also
known as Oregon myrtle, and pepperwood, is like the Mediterranean bay laurel,
but has a stronger flavour.Indian bay leaf or malabathrum (Cinnamomum tamala, Lauraceae) also looks
a little bit like the leaves of bay laurel, but is culinarily quite different, -it’s
more like cinnamon (cassia) bark, but milder.So, did you know that using fresh
bay leaves in your cooking can leave a slightly bitter taste? Perhaps not?Fresh bay leaves are pungent and
have a sharp, bitter taste.

When dried, the fragrance is herbal,
slightly floral, and somewhat similar to oregano and thyme. The bitter note has
disappeared altogether and is much more pleasant to use in cooking.Myrcene, which is a component of
many essential oils used in perfumery, can be extracted from the bay leaf. Bay
leaves also contain the essential oil eugenol-you may remember it being in
another herb-Basil!If you have any questions about John
Stanley’s interview, drop us a line to realworldgardener@gmail.com or write in to 2RRR P.O. Box 644 Gladesville
NSW 1675.

VEGETABLE HEROES

Chinese Cabbage is quite different
from your regular cabbage and has a milder flavour, so here goes.

There’s been a whole lot of
confusion with the name-anything fromChinese
leaves, Pe-tsai, Pak choi, Wong Bok and Bok choy. Which one’s right for the
most cabbage looking of the Chinese vegetables?

Chinese cabbages are still in the Brassica family but the scientific
name is Brassica
rapavar.
Pekinensisand Brassica chinensis.

Did you know that Chinese cabbage
has been grown in China since 500 A.D?

But what may surprise you to know is
that Chinese cabbage is more closely related to turnips and swedes than any
sort of cabbage.

No surprises there when we find out
that the cross occurred naturally in cultivation between Pak choi-a loose
leafed Chinese green (Brassica rapa var.
chinensis) and a turnip (Brassica
rapa var. rapifera).

These early Chinese cabbages were
loose-heading but cross breeding over many centuries has created the heading
types that I’m talking about today.

Not only has it got a milder flavour
it’s got thinner, more delicate leaves than ordinary cabbage.

So how different is Chinese cabbage
?

There are two types for starts:Heading and non-heading types.

Chinensis varieties are referred to
as non-heading types ie, don’t form heads; instead, their leaves Chinese
cabbage are arranged spirally in a rosette.

The pekinensis varieties are the
heading types also known as Chinese leaves and Wong Bok. Yes, they’re the
correct names for this heading variety that looks like a longer barrel like
version of your regular cabbage.Not only is it barrel shaped it can
also be tall and cylindrical with tightly packed fairly crinkly leaves.

Did you know that it wasn’t until
the early 20th century, when Chinese cabbage was taken to Japan by returning
soldiers who had fought in China during the Russo-Japanese War that Chinese
cabbage became more widely known.

Of course now you can find Chinese
cabbage in markets throughout the world.

Chinese cabbage: is delicious and
nutritious, and it can be grown in two to three months.

WHEN TO SOW

Chinese cabbage can be grown in cool
or cold weather because it bolts (goes to seed) quickly in hot weather and long
days.

Having said that, Chinese cabbage prefers
to be grown in late winter to early spring in cool temperate areas, , and in
temperate areas sow September - March, depending on variety; in subtropical
areas sow late autumn to early winter. In tropical areas sow in winter in
tropical zones that’s between April - August, during the dry season but
generally cabbages do not perform particularly well in the tropics.

The ideal temperate average is13 to
20 ºC during the early-Crops grown into colder periods should be
protected from low temperatures and cold winds, which increase the likelihood
of bolting.

It’s fairly quick growing-much
quicker than regular cabbage taking only Chinese 50 to 80 days to grow-that’s
around 8-10 weeks.

Growing Chinese Cabbage

This type of cabbage seems to like
the best of soils-neither sandy nor heavy, but just right.

There’s ways around the soil problem
as you might already know.

So if you’ve got heavy clay grow
your Chinese cabbages in a raised bed, half wine barrel or pot. And if you have
sandy soil, incorporate lots of compost.

Chinese cabbage is shallow rooted so
need constant and even moisture.

A soil pH of 5.5 to 7.0 is ideal. So
if you have acidic soil and lime especially if the pH is below 5.5 as calcium
and other nutrients can be deficient or unavailable in acid soils.

Liming may also reduce the effect of
clubroot if the disease is present.

Start you seeds off in a mini green house and transplanted outside but, some say that Chinese
cabbage shocks easily, and transplanting sometimes shocks it into going to
seed.

Better to sow the seed directly in
the garden and thin the seedlings to around 20-30cm or 8 to 12 inches apart.

Another way to avoid transplant
shock is to use dilute seaweed solution on transplanting any seedlings or use
seedling trays made from coco peat.

Normal cabbage seedlings are quite
different because transplanting European Cabbage actually helps grow stronger
roots on the plant.

Water them frequently to help the
young plants grow fast and become tender. They'll probably go to seed if growth
slows down.

To fertilise Chinese cabbage, start
applying a liquid fertiliser when they are about 15cm tall.

Chinese cabbage is shallow rooted so
apply a little water and often.

As these types of cabbages grow to
near maturity, type them with soft twine or raffia.

Harvesting Chinese Cabbage

With Chinese cabbage, the time from
planting to harvest is 7 to12 weeks depending on the variety. You should
harvest when the cabbage heads are compact and firm and before seed stalks
form.

Cut off the whole plant at ground level.

Problems with Chinese Cabbage

If you have grown Chinese cabbage
before and found that it’s bolted to seed, high temperatures aren’t the only
reason plants initiate flowering.

Temperature is the major influence
on bolting in Chinese cabbage with the

response to cold temperature being cumulative.

In general, two weeks exposure to
temperatures of 130C or lower induce bolting and this process will
only be initiated when the chilling requirement for any particular variety is
met. That means when the plant starts it’s reproductive stage of flowering and
setting seed.

Using Chinese Cabbage in Cooking

There is almost no end to the ways Chinese
Cabbage or womboks can be used, including coleslaw, hamburgers and sandwiches,
dumplings and rolls, soups, casseroles and stir fries.

The famous Korean relish, kim chi,
is made from wombok pickled in salt, garlic and chilli. Pretty tasty!

The leaves can be used as wrappers for other
foods during steaming.

Types of Chinese Cabbage

Wong Bok, this is the longish barrel shaped cabbage with long outer green leaves
and fairly crinkly inner leaves. Full sun, well-drained and fertile soil,
usually this vegetable grows best as a cool season crop. Size/spacing: Grows to
around 30cm tall; space plants about 30-40cm apart.harvest in 85 days

Michihli, harvest in 75 days; has large heads with blanched inside leaves.

It only takes a couple of months and no matter which type you choose to
grow, you're sure to enjoy it.

Why is it good for you?

Chinese cabbage has
anti-inflammatory properties

They’re an excellent source of folic
acid

Chinese cabbage is low in calories
and low in sodium

It is also high in vitamin A and a
good source of potassium

AND THAT WAS OUR VEGETABLE HERO
SEGMENT FOR TODAY

DESIGN ELEMENTS

with Landscape Designer Louise McDaid

There are plenty of reasons why
shrubs-that is plants that don’t grow much beyond 3-4 metres, don’t do well.

The annoying thing is, the same
shrub might be growing fantastically in your neighbour’s garden or another
garden down the street.

So why doesn’t it grow well in your
garden?

Let’s find out what this is all
about.

Shrubs
often end up with not much foliage lower down, and the majority of it up top

The main
reasons for this happening are lack of pruning, or it’s growing in a shady
position. If it’s on the south side of the house, a wall or a fence then it
won’t be getting very much sun and this will most likely be affecting the leaf
growth

Most shrubs at garden centres have been pruned so that they’re sold
to you as a bushy plant.

Don’t be fooled into thinking that you don’t have to do anymore when
you get it home.

No, no, no,-get into the habit of tip pruning a little and often so
that plant continues to be bushy with an all over covering of leaves.

Don’t forget to also maintain the soil that the plant’s is growing
in-that means watering and nourishing with organic manures and composts.If you don’t want to risk a hard prune – or you
like the top of the shrub the way it is and can manage it – then grow some low
water use plants in the surrounding garden bed – use design techniques like
combining shapes, textures, and colours to create a planting scheme to draw the
eye away from the leafless shrub base

Hopefully, if you follow these tips you’ll have a lovely set of
shrubs in your garden.

PLANT OF THE WEEK

Mt Spurgeon Black Pine Prummnopitys ladeii

Millions of years ago, Australia was joined to Antarctica and you could walk across to South America as well.That’s when the land was all covered by ancient conifers that were used to high rainfall and constant warm temperatures.

Conifers of course refers to those plants that bear cones-some people call these cones pine cones, but pines trees are only one branch of the conifer family.This tree is rare with plants only found growing on the granite-derived soils of Mount Spurgeon and Mount Lewis in the Atherton tablelands.For that reason, Mt Spurgeon Black Pinehas been included in the Rare or Threatened Australian Plants.Although found naturally in the wet tropics, it’s actually quite a hardy tree, and can be grown successfully in sub-tropical and cooler districts, such as Canberra. Prummnopitys ladeialso makes a great indoor plant specimen.

Rows of small flat bright green fern-like
leaves on horizontal branches. The glossy green foliage is stiff and fern-like
with leaves approximately 2 cm in length and borne in two rows along the
horizontal stems

Globular fruits. Useful for its attractive
foliage in a rainforest themed garden. Ideal pot plant for a courtyard or patio
due to its slow growth.. The bark is black and flakey.

Male and female cones are supposed to be on
separate plants, but I’ve seen them on the one plant. They’re the tiniest cones
of any conifer that I know-only 2-3mms.